Irish Egg Rolls

This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!


Recipes · Appetizers and Snacks · Wraps and Rolls · Egg Roll Recipes


Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 50 mins
Additional Time: 15 mins
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 4 ounces chopped corned beef

  • 1 cup shredded steamed cabbage

  • 1 cup diced cooked potatoes

  • 1 cup shredded carrot

  • ½ cup thinly sliced onion

  • salt and pepper, to taste

  • 8 (7 inch square) egg roll wrappers

  • 1 ½ quarts oil for deep frying


Directions

  1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

  2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.

  3. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


Nutrition Facts (per serving)

Nutrition Facts
286 Calories
18g Fat
25g Carbs
7g Protein


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